Onano lentils have been grown in the municipality of the same name and a very limited neighboring area for centuries; the legumes have been mentioned in documents dating back to 1561. The variety is large, round and flavourful, light brown in color with marbling ranging from lead gray to ash pink to green. Known as ‘the lentil of the popes,’ the variety grows well in the sandy volcanic soils around Onano. With an almost non-existent skin, the cooked lentils have a velvety, creamy consistency and aromas that recall hay and chamomile.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.